Ingredients
2 cups finely crushed pretzels (about 6 ounces)3/4 cup sugar, divided 3/4 cup butter, melted2 cups boiling water1 package (6 ounces) strawberry gelatin1 pound fresh strawberries, chopped2 packages (8 ounces each) cream cheese, softened1 tablespoon grated lime zest1/4 cup lime juice1 teaspoon vanilla extract
Preparation
Preheat oven to 350°. Place crushed pretzels and 1/4 cup sugar in a small bowl; stir in melted butter. Spread out in an ungreased 15x10x1-in. baking pan. To toast, bake until golden brown, 9-11 minutes. Cool completely.
Meanwhile, in a bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve. Gently stir in strawberries. Cool slightly. Refrigerate 30 minutes.
In a large bowl, beat cream cheese, lime zest, lime juice, vanilla and remaining sugar until blended. Stir in cooled pretzel mixture. Spread into an ungreased 13x9-in. baking pan. Top with strawberry mixture. Refrigerate, covered, 2 hours or until firm.
